Lamb shanks are braised in the slow cooker with onions, apricot nectar and cinnamon to produce a tender and flavorful dish. Serve on a bed of mashed plantains for an unexpected twist on meat and potatoes.
Cinnamon-Braised Lamb Shanks With Mashed Plantains
1/4 cup flour
1 teaspoon freshly ground black pepper
1 teaspoon coarse salt
1/2 teaspoon McCormick Gourmet Collection Chipotle Chili Pepper
4 lamb shanks (12 to 16 ounces each)
2 tablespoons olive oil
2 large onions, sliced
1 ripe plantain, peeled and chopped
6 cinnamon sticks
2 cups apricot nectar
1/2 cup rice wine vinegar
1/4 cup apricot preserves
2 tablespoons tomato paste
4 ripe plantains, peeled and chopped
2 cups heavy cream
1 teaspoon salt
1/4 cup (1/2 stick) butter
1. For the lamb, mix flour, black pepper, salt and chipotle chili pepper in shallow dish. Lightly coat lamb shanks with flour mixture. Heat oil in large heavy skillet on medium-high heat. Add lamb shanks; cook 12 minutes or until shanks are browned on all sides. Remove lamb shanks from skillet. Add onions to skillet; cook and stir 5 minutes or until softened. Return lamb shanks to skillet. Add plantain and cinnamon sticks. Mix apricot nectar, rice wine vinegar, apricot preserves and tomato paste in medium bowl until well blended. Stir into skillet. Bring to boil. Reduce heat to medium-low; simmer 10 minutes.
2. Transfer lamb and onion mixture to slow cooker. Cover. Cook 4 hours on high or until lamb shanks are tender. Carefully remove lamb shanks to platter. Keep warm. Remove cinnamon sticks. Skim excess fat from sauce.
3. For the mash, place plantains, cream and salt in large saucepan. Bring to simmer on medium heat. Reduce heat to low; cover and simmer 20 minutes or until plantains are tender, stirring occasionally. Add butter; mash with potato masher until smooth. To serve, spoon plantains onto each plate. Top with lamb shank meat and sauce.
SOURCE: McCormick & Co.